JP2017192318A - Edible oil and fat composition - Google Patents
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本発明は食用油脂組成物、特に加熱調理に適した食用油脂組成物に関する。 The present invention relates to an edible oil / fat composition, and particularly to an edible oil / fat composition suitable for cooking.
食用油脂の主な用途は、揚げ物、炒め物等の加熱調理であり、加熱調理の際に生じる臭気（加熱臭）の抑制が、家庭用業務用を問わず作業環境改善の面で求められて来た。また、消費者の嗜好としても、あっさりとした風味が好まれる傾向にある。加熱調理に使用される食用油脂は、精製工程の改善により、より雑味が取り除かれている。また、近年では、酸化安定性に強く加熱臭の少ない高オレイン酸系の植物油脂が市場に浸透している。 The main use of edible oils and fats is for cooking foods such as fried foods and fried foods, and the suppression of odors (heated odors) produced during cooking is required in terms of improving the work environment regardless of household use. I came. In addition, consumers tend to prefer a light flavor. The edible fats and oils used for cooking are removed from the miscellaneous taste by improving the refining process. Further, in recent years, high oleic acid vegetable oils and fats that have strong oxidation stability and little heating odor have penetrated the market.
食用油脂の加熱臭を抑制するために、例えば、高温での脱臭が行われうる。しかしながら、高温での脱臭は、健康に良くないとされるトランス脂肪酸を生じるので、好ましくない。特開２００７−１４２６３号公報には、薄膜式カラムを用いた精製処理とトレイ式装置を用いた精製処理とを組み合わせて、全構成脂肪酸中のトランス脂肪酸含量が１質量％以下の油脂を精製する工程が開示されている。しかしながら、上記工程は複雑であり、コストが高い。 In order to suppress the heating odor of edible fats and oils, for example, deodorization at a high temperature can be performed. However, deodorization at high temperatures is undesirable because it produces trans fatty acids that are considered unhealthy. Japanese Patent Application Laid-Open No. 2007-14263 refines fats and oils having a trans fatty acid content of 1% by mass or less in all constituent fatty acids by combining a purification process using a thin film column and a purification process using a tray type apparatus. A process is disclosed. However, the above process is complicated and expensive.
また、食用油脂の加熱臭を抑制するために、各種の添加剤が用いられる。国際公開第２００１／０９６５０６号には、アスコルビン酸、エリソルビン酸及びリンゴ酸の中から選ばれた少なくとも１種の有機酸を２〜２８ｐｐｍ含有する、加熱臭が改善された油脂が開示されている。しかしながら、有機酸は熱分解が速く、効果が持続しない。また、特開２００９−５０２３４号公報には、０．１〜１０．０ｐｐｍのリン分を含有する加熱耐性に優れた揚げ物用油脂組成物が開示されている。しかしながら、当該組成物は、加熱臭を改善する効果に乏しい。 Moreover, in order to suppress the heating odor of edible fats and oils, various additives are used. International Publication No. 2001/096506 discloses an oil and fat with improved heating odor, containing 2 to 28 ppm of at least one organic acid selected from ascorbic acid, erythorbic acid and malic acid. However, organic acids are rapidly pyrolyzed and the effect is not sustained. Japanese Patent Application Laid-Open No. 2009-50234 discloses an oil and fat composition for deep-fried foods having a phosphorus content of 0.1 to 10.0 ppm and excellent in heat resistance. However, the composition is poor in the effect of improving the heating odor.
したがって、食用油脂の加熱臭を効果的に抑制する簡便な方法の開発が望まれていた。 Therefore, development of a simple method for effectively suppressing the heated odor of edible fats and oils has been desired.
解決しようとする課題は、食用油脂の加熱臭を抑制する簡便な方法を開発することである。また、加熱臭の抑制された食用油脂を開発することである。 The problem to be solved is to develop a simple method for suppressing the heating odor of edible fats and oils. Moreover, it is to develop edible fats and oils with suppressed heating odor.
本発明者らは、上記課題を解決するために鋭意検討を重ねた。その結果、食用油脂が極微量の米ぬか油抽出物を含有することにより、本課題が解決できることが見いだされた。これにより、本発明が完成するに至った。 The present inventors have made extensive studies to solve the above problems. As a result, it was found that this problem can be solved when the edible fat contains an extremely small amount of rice bran oil extract. As a result, the present invention has been completed.
すなわち本発明は以下を提供する。
（１）０．００１〜０．１質量％の米ぬか油抽出物を含む食用油脂組成物。
（２）構成脂肪酸全体に占めるオレイン酸の含有量が４０質量％以上である油脂を含む、（１）の食用油脂組成物。
（３）５質量％以上のコーン油を含む、（１）または（２）の食用油脂組成物。
（４）前記米ぬか油抽出物の、トコフェロール類およびトコトリエノール類の合計含有量が１質量％以上である、（１）〜（３）の何れか１つの食用油脂組成物。
（５）加熱調理用である、（１）〜（４）の何れか１つの食用油脂組成物。
（６）（１）〜（５）の何れか１つの食用油脂組成物を含む食品。
（７）食用油脂に０．００１〜０．１質量％の米ぬか油抽出物を含有させる、食用油脂の加熱臭を改善する方法。
（８）食用油脂に米ぬか油抽出物を添加し、その含有量が０．００１〜０．１質量％となるように調整する、（１）〜（５）の何れか１つの食用油脂組成物の製造方法。
That is, the present invention provides the following.
(1) An edible oil / fat composition containing 0.001 to 0.1% by mass of rice bran oil extract.
(2) The edible oil / fat composition according to (1), comprising an oil / fat whose content of oleic acid in the total constituent fatty acids is 40% by mass or more.
(3) The edible oil / fat composition according to (1) or (2), comprising 5% by mass or more of corn oil.
(4) The edible oil / fat composition according to any one of (1) to (3), wherein the total content of tocopherols and tocotrienols in the rice bran oil extract is 1% by mass or more.
(5) The edible oil / fat composition according to any one of (1) to (4), which is for cooking by heating.
(6) A food containing the edible oil / fat composition according to any one of (1) to (5).
(7) A method for improving the heating odor of edible fats and oils by adding 0.001 to 0.1% by mass of rice bran oil extract to the edible fats and oils.
(8) A rice bran oil extract is added to the edible oil and fat, and the content is adjusted to 0.001 to 0.1% by mass, and the edible oil and fat composition according to any one of (1) to (5) Manufacturing method.
本発明は、食用油脂の加熱臭を抑制する簡便な方法提供する。また、本発明は、加熱臭の抑制された、また、風味のよい、食用油脂組成物および当該食用油脂組成物の製造方法を提供する。 The present invention provides a simple method for suppressing the heating odor of edible fats and oils. Moreover, this invention provides the manufacturing method of the edible oil-fat composition and the said edible oil-fat composition with which the heating odor was suppressed, and the flavor was good.
以下、本発明について詳細に説明する。
本発明の食用油脂組成物は、米ぬか油抽出物を含有する。本発明の米ぬか油抽出物は、米ぬかから抽出された米ぬか油（米ぬか粗油）を精製する際に副生する、ソーダ油滓や脱臭スカムから得られる、不けん化物の濃縮物である。本発明の米ぬか油抽出物の製造方法は、特に制限されない。米ぬか油抽出物は、アルカリ脱酸工程で副生するソーダ油滓または脱臭工程で副生する脱臭スカムから、例えば、溶剤抽出、クロマト分離、蒸溜、その他の方法により回収される。より具体的には、米ぬか油抽出物は、例えば、アルカリ液により更にけん化されたソーダ油滓から、溶剤により抽出できる。また、米ぬか油抽出物は、例えば、遊離脂肪酸がアルカリ脱酸された脱臭スカムから、溶剤により抽出できる。溶剤は、ヘキサン、アセトン、及びエタノールから選ばれる１種以上を使用してもよく、好ましくはヘキサンである。溶剤抽出され、脱溶剤された米ぬか油抽出物は、脱色・脱臭等により精製されてもよい。本発明の米ぬか油抽出物は、好ましくは、脱臭スカムを原料として得られる。なお、脱ガム油滓から得られるレシチンは、本発明の米ぬか油抽出物ではない。
Hereinafter, the present invention will be described in detail.
The edible oil / fat composition of the present invention contains rice bran oil extract. The rice bran oil extract of the present invention is an unsaponifiable concentrate obtained from soda oil cake and deodorized scum produced as a by-product when refining rice bran oil (rice bran crude oil) extracted from rice bran. The method for producing the rice bran oil extract of the present invention is not particularly limited. Rice bran oil extract is recovered, for example, by solvent extraction, chromatographic separation, distillation, or other methods from soda oil cake by-produced in the alkali deoxidation process or deodorized scum by-produced in the deodorization process. More specifically, the rice bran oil extract can be extracted with a solvent from, for example, a soda oil cake further saponified with an alkaline solution. Moreover, the rice bran oil extract can be extracted with a solvent from, for example, deodorized scum obtained by alkaline deoxidization of free fatty acids. The solvent may be one or more selected from hexane, acetone, and ethanol, and is preferably hexane. The rice bran oil extract that has been solvent-extracted and desolvated may be purified by decolorization, deodorization or the like. The rice bran oil extract of the present invention is preferably obtained using deodorized scum as a raw material. In addition, the lecithin obtained from degummed oil cake is not the rice bran oil extract of this invention.
本発明の米ぬか油抽出物は、ステロール類を合計で、好ましくは２０質量％以上含有し、より好ましくは２５〜５０質量％含有する。上記ステロール類は、コレステロールまたはコレスタノールに類似した化合物の総称である。具体例としては、β−シトステロール、カンペステロール、スティグマステロール等のステロール、シクロアルテノール、２４−メチレンシクロアルタノール等のトリテルペンアルコール、及びそれらの脂肪酸エステルが挙げられる。しかし、その成分および含有量は限定されない。本発明の米ぬか油抽出物は、また、トコフェロール類及びトコトリエノール類を合計で、好ましくは１質量％以上含有し、より好ましくは３〜１０質量％含有し、さらに好ましくは４〜８質量％含有する。トコフェロール類は、α−、β−、γ−、δ−の各トコフェロールの総称であり、トコトリエノール類は、α−、β−、γ−、δ−の各トコトリエノールの総称である。 The rice bran oil extract of the present invention contains sterols in total, preferably 20% by mass or more, and more preferably 25-50% by mass. The sterols are a general term for compounds similar to cholesterol or cholestanol. Specific examples include sterols such as β-sitosterol, campesterol, and stigmasterol, triterpene alcohols such as cycloartenol and 24-methylenecycloartanol, and fatty acid esters thereof. However, the component and content are not limited. The rice bran oil extract of the present invention also contains tocopherols and tocotrienols in total, preferably 1% by mass or more, more preferably 3-10% by mass, and even more preferably 4-8% by mass. . Tocopherols are a generic term for α-, β-, γ-, and δ-tocopherols, and tocotrienols are a generic term for α-, β-, γ-, and δ-tocotrienols.
本発明の食用油脂組成物は、上記米ぬか油抽出物を０．００１〜０．１質量％含有する。本発明の食用油脂組成物は、米ぬか油抽出物を極微量に含有するので、米ぬか油抽出物由来の臭いがほとんど感じられない程度、或いは感じられない程度でありながら、食用油脂組成物の加熱臭が抑制される。本発明の食用油脂組成物における米ぬか油抽出物の含有量は、好ましくは０．００６〜０．０６質量％であり、より好ましくは０．０１〜０．０４質量％である。なお、本発明における加熱臭の抑制は、食用油脂組成物の加熱時に生じる不快な臭いの抑制を意味し、必ずしも揮発成分の量の抑制を意味しない。 The edible oil / fat composition of the present invention contains 0.001 to 0.1% by mass of the rice bran oil extract. The edible oil / fat composition of the present invention contains a very small amount of rice bran oil extract, so that the odor derived from rice bran oil extract is hardly felt or is not felt, but the cooking oil / fat composition is heated. Odor is suppressed. The content of the rice bran oil extract in the edible oil / fat composition of the present invention is preferably 0.006 to 0.06 mass%, more preferably 0.01 to 0.04 mass%. In addition, suppression of the heating odor in this invention means suppression of the unpleasant odor produced at the time of the heating of an edible oil-fat composition, and does not necessarily mean suppression of the quantity of a volatile component.
本発明の食用油脂組成物は、０．００１〜０．１質量％の米ぬか油抽出物を含有する以外、通常、食用に供される油脂（食用油脂）を使用できる。食用油脂としては、例えば、菜種油、高オレイン酸菜種油、大豆油、高オレイン酸大豆油、コーン油、綿実油、紅花油、高オレイン酸紅花油、オリーブ油、ひまわり油、高オレイン酸ひまわり油、パーム油、胡麻油、紫蘇油、えごま油、亜麻仁油、ぶどう油、マカデミアナッツ油、ヘーゼルナッツ油、かぼちゃ油、くるみ油、椿油、茶油、ボラージ油、小麦胚芽油、パーム核油、ヤシ油等の植物油脂、牛脂、豚脂、魚油、乳脂等の動物油脂、ＭＣＴ（中鎖脂肪酸トリグリセリド）等の合成脂、及びこれらの硬化油、分別油あるいはエステル交換油が挙げられる。上記食用油脂は、１種類で使用されてもよいし、２種類以上の組み合せで使用されてもよい。なお、米ぬか油は使用されてもよいが、本発明の食用油脂組成物に占める米ぬか油の含有量は、好ましくは３０質量％以下であり、より好ましくは０〜１０質量％である。また、硬化油は、水素添加臭を有するので、好ましくは、使用しないか、極度硬化して使用する。本発明の食用油脂組成物に占める硬化油の含有量は、好ましくは３０質量％以下であり、より好ましくは０〜１０質量％である。 The edible oil / fat composition of the present invention can usually use edible oil / fat (edible oil / fat) except that it contains 0.001 to 0.1% by mass of rice bran oil extract. Examples of edible oils and fats include rapeseed oil, high oleic rapeseed oil, soybean oil, high oleic soybean oil, corn oil, cottonseed oil, safflower oil, safflower oil, olive oil, sunflower oil, high oleic sunflower oil, palm oil. , Sesame oil, shiso oil, sesame oil, linseed oil, grape oil, macadamia nut oil, hazelnut oil, pumpkin oil, walnut oil, coconut oil, tea oil, borage oil, wheat germ oil, palm kernel oil, palm oil, Examples thereof include animal fats and oils such as beef tallow, pork fat, fish oil and milk fat, synthetic fats such as MCT (medium chain fatty acid triglyceride), and hardened oils, fractionated oils and transesterified oils thereof. The said edible oil and fat may be used by 1 type, and may be used by a combination of 2 or more types. Rice bran oil may be used, but the content of rice bran oil in the edible fat composition of the present invention is preferably 30% by mass or less, more preferably 0 to 10% by mass. Moreover, since the hardened oil has a hydrogenated odor, it is preferably not used or used after being extremely hardened. Content of the hardened oil which occupies for the edible oil-fat composition of this invention becomes like this. Preferably it is 30 mass% or less, More preferably, it is 0-10 mass%.
本発明の食用油脂組成物に含まれる食用油脂は、好ましくは、構成脂肪酸全体に占めるオレイン酸の含有量が４０質量％以上である油脂を含む。構成脂肪酸全体に占めるオレイン酸の含有量が４０質量％以上である油脂としては、例えば、菜種油、高オレイン酸菜種油、高オレイン酸大豆油、高オレイン酸紅花油、高オレイン酸ひまわり油、オリーブ油、パーム油分別軟質油等が挙げられる。構成脂肪酸全体に占めるオレイン酸の含有量が４０質量％以上である油脂は、常温（２０℃）で流動性があり、比較的加熱臭が弱いので、本発明の効果をより顕著に得やすい。構成脂肪酸全体に占めるオレイン酸の含有量が４０質量％以上である油脂は、好ましくは、菜種油、高オレイン酸菜種油、及びパーム油分別軟質油から選ばれる１種以上であり、より好ましくは、高オレイン酸菜種油、パーム油分別軟質油から選ばれる１種以上である。なお、パーム油分別軟質油は、パーム油ないしパーム油由来の分別油を、分別して得られる液状部であり、例として、パームオレイン、パームスーパーオレイン、パームトップオレイン等が挙げられる。 The edible oil / fat contained in the edible oil / fat composition of the present invention preferably contains an oil / fat whose content of oleic acid in the total constituent fatty acids is 40% by mass or more. Examples of fats and oils in which the content of oleic acid in the total constituent fatty acids is 40% by mass or more include rapeseed oil, high oleic rapeseed oil, high oleic soybean oil, high oleic safflower oil, high oleic sunflower oil, olive oil, Examples include palm oil fractionated soft oil. Oils and fats with a content of oleic acid in the total constituent fatty acids of 40% by mass or more are fluid at normal temperature (20 ° C.) and have a relatively weak heating odor, so that the effects of the present invention can be more easily obtained. The fat and oil having a content of oleic acid in the total constituent fatty acids of 40% by mass or more is preferably at least one selected from rapeseed oil, high oleic rapeseed oil, and palm oil fractionated soft oil, more preferably high One or more selected from oleic rapeseed oil and palm oil fractionated soft oil. Palm oil fractionated soft oil is a liquid part obtained by fractionating palm oil or fraction oil derived from palm oil, and examples include palm olein, palm super olein, palm top olein and the like.
上記構成脂肪酸全体に占めるオレイン酸の含有量が４０質量％以上である油脂の、本発明の食用油脂組成物に占める含有量は、好ましくは４０質量％以上であり、より好ましくは６０質量％以上である。含有量の上限は特に限定されないが、食用油脂組成物の全量（１００質量％）から米ぬか油抽出物の含有量を引いた値が、実際上の上限となる。 The content of the oleic acid in the edible oil composition of the present invention of the fats and oils in which the content of oleic acid in the total constituent fatty acids is 40% by mass or more is preferably 40% by mass or more, more preferably 60% by mass or more. It is. Although the upper limit of content is not specifically limited, The value which subtracted content of the rice bran oil extract from the whole quantity (100 mass%) of the edible oil-fat composition becomes a practical upper limit.
本発明の食用油脂組成物に含まれる食用油脂は、好ましくはコーン油を含む。食用油脂組成物がコーン油を含有すると、米ぬか油抽出物の加熱臭抑制効果がより強められる。本発明の食用油脂組成物に占めるコーン油の含有量は、好ましくは５質量％以上であり、より好ましくは１０〜５０質量％であり、さらに好ましくは１５〜４０質量％である。 The edible oil / fat contained in the edible oil / fat composition of the present invention preferably contains corn oil. When the edible oil / fat composition contains corn oil, the effect of suppressing the heated odor of the rice bran oil extract is further enhanced. The content of corn oil in the edible oil / fat composition of the present invention is preferably 5% by mass or more, more preferably 10 to 50% by mass, and further preferably 15 to 40% by mass.
本発明の食用油脂組成物の製造方法は、特に制限はない。例えば、１種または２種以上の食用油脂と米ぬか油抽出物とが混合され、米ぬか油抽出物の含有量が０．００１〜０．１質量％となるように、調製されればよい。 There is no restriction | limiting in particular in the manufacturing method of the edible oil-fat composition of this invention. For example, what is necessary is just to prepare so that 1 type, or 2 or more types of edible oils and fats and rice bran oil extract may be mixed, and content of rice bran oil extract may be 0.001-0.1 mass%.
本発明の食用油脂組成物は、本発明の構成および特徴を損なわない限りにおいて、必要に応じて通常の食用油脂に用いられる添加剤を適宜添加することができる。具体的には、保存安定性向上、酸化安定性向上、熱安定性向上、低温下での結晶析出抑制等を目的としたポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、ジグリセリド、シリコーン、トコフェロール、レシチン、着色料、及び香料等が挙げられる。添加剤の添加量は食用油脂１００質量％に対して、好ましくは３質量％以下であり、より好ましくは１質量％以下である。 As long as the composition and characteristics of the present invention are not impaired, the edible oil / fat composition of the present invention can be appropriately added with additives used for ordinary edible fats and oils as necessary. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbine for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystal precipitation at low temperatures, etc. Examples include acid fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithins, colorants, and fragrances. The addition amount of the additive is preferably 3% by mass or less, more preferably 1% by mass or less, with respect to 100% by mass of the edible fat / oil.
本発明の食用油脂組成物は、加熱調理時の加熱臭が抑制されるので、食品の加熱調理用に適している。本発明の食用油脂組成物は、例えば、素揚げ、から揚げ、フライ、フリッター、天ぷら等の揚げ物、及び炒め物等の加熱調理、もしくは、食材の表面にコーティングしてオーブン等で輻射乃至対流加熱する加熱調理に好適に使用できる。 The edible oil / fat composition of the present invention is suitable for cooking foods because the odor during cooking is suppressed. The edible oil / fat composition of the present invention is, for example, cooked, deep-fried, fried, frittered, fried, such as tempura, fried foods, etc. It can be suitably used for cooking.
次に、本発明の食用油脂組成物を使用した食品について説明する。本発明の食用油脂組成物を使用した、本発明の食用油脂組成物を含む食品は、具体例としては、例えば、素揚げ、から揚げ、竜田揚げ、カツ、コロッケ、フライ、ナゲット、フリッター、天ぷら、ドーナツ、せんべい、あられ、かりんとう、パン、ケーキ、ビスケット、クラッカー、クッキー、プレッツェル、コーンチップス、コーンパフ、コーンフレークス、ポップコーン、ポテトチップス、ナッツ、バターピーナツ、及びスナック菓子等が挙げられる。本発明の食用油脂組成物を使用して加熱調理された、本発明の食用油脂組成物を含む食品は、また、風味も改善され、嗜好性が向上するという効果も有する。 Next, foods using the edible oil / fat composition of the present invention will be described. The food containing the edible oil / fat composition of the present invention using the edible oil / fat composition of the present invention is, for example, deep-fried, fried, fried Tatsuta, cutlet, croquette, fry, nugget, fritter, tempura , Donuts, rice crackers, hail, garlic, bread, cakes, biscuits, crackers, cookies, pretzels, corn chips, corn puffs, corn flakes, popcorn, potato chips, nuts, butter peanuts, and snacks. The food containing the edible oil / fat composition of the present invention cooked by using the edible oil / fat composition of the present invention also has an effect of improving taste and improving palatability.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
実施に際しては、以下の素材が使用された。
（米ぬか油抽出物）
米ぬか油抽出物Ａ（商品名：ライステロールエステル、築野食品工業（株）製、ステロール類含有量８０質量％以上、トコフェロール類及びトコトリエノール類含有量０．０３質量％）
米ぬか油抽出物Ｂ（商品名：ライストリエノール、築野食品工業（株）製、ステロール類含有量３２．７質量％、トコフェロール類及びトコトリエノール類含有量６．９質量％）
（その他添加剤）
植物ステロール（商品名：フィトステロール−ＦＫ、タマ生化学（株）製、ステロール類含有量９０質量％以上、大豆油および菜種油の油滓由来）
レシチン（商品名：ライスレシチン、築野食品工業（株）製）
The following materials were used in the implementation.
(Rice bran oil extract)
Rice bran oil extract A (trade name: Lysterol ester, manufactured by Tsukino Food Industry Co., Ltd., sterol content 80 mass% or more, tocopherols and tocotrienols content 0.03 mass%)
Rice bran oil extract B (Brand name: Leistrienol, manufactured by Tsukino Food Industry Co., Ltd., sterol content 32.7 mass%, tocopherols and tocotrienols content 6.9 mass%)
(Other additives)
Plant sterol (trade name: Phytosterol-FK, manufactured by Tama Seikagaku Co., Ltd., sterol content of 90% by mass or more, derived from soybean oil of rapeseed oil and soybean oil)
Lecithin (trade name: Rice lecithin, manufactured by Tsukino Food Industry Co., Ltd.)
（食用油脂）
大豆油（商品名：日清大豆白絞油、日清オイリオグループ（株）製、オレイン酸含有量２３．７質量％）
菜種油（商品名：日清キャノーラ油、日清オイリオグループ（株）製、オレイン酸含有量６１．８質量％）
高オレイン酸菜種油（商品名：日清キャノーラ油ヘルシーライト、日清オイリオグループ（株）製、オレイン酸含有量７３．４質量％）
コーン油（商品名：日清コーン油、日清オイリオグループ（株）製、オレイン酸含有量２９．０質量％）
パームスーパーオレイン（日清オイリオグループ（株）社内製、オレイン酸含有量４７．２質量％）
綿実油（商品名：日清綿実油、日清オイリオグループ（株）製、オレイン酸含有量２１．７質量％）
(Edible oils and fats)
Soybean oil (trade name: Nisshin Soybean White Squeeze, Nisshin Oilio Group Co., Ltd., oleic acid content 23.7% by mass)
Rapeseed oil (trade name: Nisshin Canola Oil, Nisshin Oilio Group, oleic acid content 61.8% by mass)
High oleic rapeseed oil (trade name: Nisshin Canola Oil Healthy Light, manufactured by Nisshin Oillio Group, Inc., oleic acid content 73.4% by mass)
Corn oil (trade name: Nisshin Corn Oil, Nisshin Oilio Group, oleic acid content 29.0% by mass)
Palm super olein (Nisshin Oillio Group, in-house, oleic acid content 47.2% by mass)
Cottonseed oil (trade name: Nisshin Cottonseed Oil, Nisshin Oilio Group, oleic acid content 21.7% by mass)
＜加熱臭の評価１＞
表１の配合に従って、実施例１〜３及び比較例１〜２の食用油脂組成物が調製された。すなわち、ベース油脂と添加剤とが混合され、表中の添加剤の含有量に調製された。それぞれのベース油脂を対照として、１８０℃に加熱した時の加熱臭が評価された。加熱臭の評価は、１０名の専門パネラーにより、以下の方法に基づいて行われた。結果は、表１に示される。
<Evaluation of heated odor 1>
According to the mixing | blending of Table 1, the edible oil-fat composition of Examples 1-3 and Comparative Examples 1-2 was prepared. That is, the base fat / oil and the additive were mixed to prepare the additive content in the table. Using each base oil and fat as a control, the heating odor when heated to 180 ° C. was evaluated. Evaluation of the heating odor was performed by 10 expert panelists based on the following method. The results are shown in Table 1.
（加熱臭の評価方法）
各パネラーが以下の評価基準に従って、評点した。各パネラーの評点の平均値が算出され、平均値により、×、△、○、◎及び◎◎で最終評価された。
評価基準
対照と比較して、加熱臭が顕著に少なく感じられ、非常に良好 ５点
対照と比較して、加熱臭が少なく感じられ、良好 ４点
対照と比較して、やや加熱臭が少なく感じられ、良好 ３点
対照と比較して、差がない ２点
対照と比較して、米油の風味など異臭が感じられる １点
◎◎ 評価点の平均値が４．４点以上５点以下
◎ 評価点の平均値が３．７点以上４．４点未満
○ 評価点の平均値が３点以上３．７点未満
△ 評価点の平均値が２点以上３点未満
× 評価点の平均値が１点以上２点未満
(Method for evaluating heated odor)
Each panel scored according to the following evaluation criteria. The average value of the score of each panel was calculated, and the final value was evaluated by ×, Δ, ○, ◎ and ◎◎ by the average value.
Evaluation criteria Compared with the control, the heating odor is noticeably less felt, very good 5 points Compared with the control, the heating odor is felt less, good 4 points Compared with the control, the heating odor is slightly less felt 3 points There is no difference compared with the control 2 points
◎◎ Average score is 4.4 to 5 points ◎ Average score is 3.7 to less than 4.4 ○ Average score is 3 to less than 3.7 △ Evaluation The average value of points is 2 or more and less than 3 points × The average value of evaluation points is 1 or more and less than 2 points
＜加熱臭の評価２＞
表２の配合に従って、実施例４〜８の食用油脂組成物が、＜加熱臭の評価１＞と同様に調製された。それぞれのベース油脂を対照として、１８０℃に加熱した時の加熱臭が、＜加熱臭の評価１＞と同様に評価された。結果は、表２に示される。
<Evaluation 2 of heated odor>
According to the composition of Table 2, the edible oil / fat compositions of Examples 4 to 8 were prepared in the same manner as in <Evaluation 1 of heating odor>. Using each base oil and fat as a control, the heating odor when heated to 180 ° C. was evaluated in the same manner as in <Evaluation 1 of heating odor>. The results are shown in Table 2.
＜加熱臭の評価３＞
表３の配合に従って、実施例９〜１１及び比較例３〜４の食用油脂組成物が、＜加熱臭の評価１＞と同様に調製された。それぞれのベース油脂を対照として、１８０℃に加熱した時の加熱臭が、＜加熱臭の評価１＞と同様に評価された。結果は、表３に示される。
<Evaluation of heated odor 3>
According to the mixing | blending of Table 3, the edible oil-fat composition of Examples 9-11 and Comparative Examples 3-4 was prepared similarly to <Evaluation 1 of heating odor>. Using each base oil and fat as a control, the heating odor when heated to 180 ° C. was evaluated in the same manner as in <Evaluation 1 of heating odor>. The results are shown in Table 3.
＜加熱臭および調理品の評価＞
表４の配合に従って、実施例１２及び比較例５の食用油脂組成物が、＜加熱臭の評価１＞と同様に調製された。それぞれのベース油脂を対照として、１８０℃に加熱した時の加熱臭が、＜加熱臭の評価１＞と同様に評価された。また、実施例１２及び比較例５の食用油脂組成物を使用して、それぞれのベース油脂を対照として、コロッケが揚げられた。コロッケの風味評価は、１０名の専門パネラーにより、以下の方法に基づいて行われた。結果は、表４に示される。
<Evaluation of heated odor and cooked product>
According to the composition of Table 4, the edible oil / fat compositions of Example 12 and Comparative Example 5 were prepared in the same manner as in <Evaluation of Heated Odor 1>. Using each base oil and fat as a control, the heating odor when heated to 180 ° C. was evaluated in the same manner as in <Evaluation 1 of heating odor>. Moreover, using the edible oil / fat composition of Example 12 and Comparative Example 5, croquettes were fried using each base oil / fat as a control. The flavor evaluation of croquette was performed by 10 expert panelists based on the following method. The results are shown in Table 4.
（コロッケの風味評価方法）
各パネラーが以下の評価基準に従って、評点した。各パネラーの評点の平均値が算出され、平均値により、×、△、○、◎及び◎◎で最終評価された。
評価基準
対照と比較して、コク味があり、非常に良好 ５点
対照と比較して、コク味があり、良好 ４点
対照と比較して、コク味がややあり、良好 ３点
対照と比較して、差がない ２点
対照と比較して、好ましくない異味が感じられる １点
◎◎ 評価点の平均値が４．４点以上５点以下
◎ 評価点の平均値が３．７点以上４．４点未満
○ 評価点の平均値が３点以上３．７点未満
△ 評価点の平均値が２点以上３点未満
× 評価点の平均値が１点以上２点未満
(Crockey flavor evaluation method)
Each panel scored according to the following evaluation criteria. The average value of the score of each panel was calculated, and the final value was evaluated by ×, Δ, ○, ◎ and ◎◎ by the average value.
Evaluation criteria Compared with the control, there is a rich taste, very good 5 points Compared with the control, there is a rich taste, good 4 points Compared with the control, there is a little rich taste, good 3 points Compare with the control And there is no difference 2 points Unpleasant taste is felt compared to the control 1 point
◎◎ Average score is 4.4 to 5 points ◎ Average score is 3.7 to less than 4.4 ○ Average score is 3 to less than 3.7 △ Evaluation The average value of points is 2 or more and less than 3 points × The average value of evaluation points is 1 or more and less than 2 points
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